I love soup! We are big soup eaters, here at StoneGable. I found this original recipe on a Weight Watcher’s site. It looked wonderful. And is zero smart points! Oh yum! But I am not one to give up flavor for a couple points. So I added a little of this and roasted a tad of that and the difference was A-MAZING! It’s no longer zero calories, but it’s very very very lo cal and so so delicious! Even if you don’t like squash, you will want to give this a try! Roasted Butternut Squash Soup is that good!
I’m such a soup lover! But the soups I make must be scrumptious, delicious and so worth eating! And this one is!!!! To see the zero smart point version of this soup, click HERE.
To add more flavor, I roasted the butternut squash and onion in 1/2 Tbs of olive oil. This is an extra step, but it makes such a difference!!!!! And I used chicken broth instead of vegetable broth. Gotta love a little chicken flavor!
Here’s a soup worth making…
- 12 oz. uncooked butternut squash, peeled and cut into 1 inch chunks
- 1 large yellow onion, quartered
- 1/2 TBS olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 cups chicken broth
- 1 apple, cut, cored and cut into 1 inch pieces
- 1/8 tsp, fresh ground nutmeg
- 1/2 cup milk
- 4 strips bacon, cooked and bumbled for topping, optional
- Preheat oven to 400 °.
- Put the butternut squash and onions on a baking sheet. Drizzle with olive oil, salt and pepper and toss.
- Roast until lightly browned, about 25 minutes.
- Meanwhile, put chicken broth into a dutch oven and bring to a simmer. Add the apple and simmer until the apple is soft.
- Add the roasted butternut squash, onions and nutmeg and cook an additional 10 minutes.
- Remove from heat and puree with an immersion blender until smooth.
- Add milk, stir and heat until hot.
- Add crumbled bacon and serve.
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Looks lovely! In such a rush to post it I placed it in Summertime. Redid it to Soups On.
This is a great basic recipe. Made this tonight, but used coconut milk and added some red curry paste for a little heat.
SOOO Good!
Oh YUM!!! Thanks for sharing your take on this soup. LOVE it!
Off work today I think I will pick up some squash and try this, sounds delicious.
~ Yvonne ~
I’m making this tomorrow and I just bought some fresh sausage, oh boy, can’t wait!
Tonight we’re having your shepherds pie, full warm bellies for the weekend!
Thank u as always ?
Want to try this, following the next grocery trip. I’ve tried several of your recipes and all have been good.
Yum!
Yvonne, I didn’t have a butternut squash to use, so I substituted with a pumpkin and added some hot pepper (love pepper) WOW! This was Devine! The family loved it and everyone had seconds, some thirds. I sure was a happy girl?? my Thanksgiving appetizer was decided and perfected. Thank you!
Can u tell me about the bowl it’s served in? I love the pattern!
Yvonne, just made a pot and it turned out so yummy!! Thanks for the great recipe. I agree that roasting the squash made a huge difference. Love!!
Thanks so much Yvonne…We had this tonight before the trick-or-treaters arrived. It was perfect for a cool autumn evening.
I never thought about roasting the squash first! I’ll bet that adds much more flavor to the soup! Thanks, Yvonne!
It does! I just made another batch today! YUM!
Sorry, meant to say “add onion to the roasting pan and continue roasting both squash and onion for another 25 minutes.
I have a similar recipe, but just halve the squash and brush with a little oil. Roast for 15 minutes, then add the onion to the roasting pan. When done, let it cool a bit then just scoop out the squash. No need to peel or cut it up into cubes. I haven’t tried nutmeg before, it sounds good. I like toasted pumpkin seeds as a garnish. You can also use some curry seasoning and top with coconut and cilantro for a different taste. The immersion blender works like a charm with this, so much easier than a blender.
Thanks for sharing your ideas. They sound amazing!
I love soups in the fall and winter. Butternut squash is one of my very favorite
Yumm, I can’t wait to try this recipe
OH this looks sooo yummy! I have several butternut squash in my garage waiting to be used.
Sounds wonderful!!! I’m gonna make it! Thanks
Perfect for me to try this weekend, it’s still a bit hot here in Orlando but starting to feel more like fall!
This looks great. I’m trying to follow the Paleo diet and this fits perfectly, except for the milk. I’d just swap it for coconut milk, and I bet it will turn out just as well!
Looks delicious! Trying it this week as the weather in Hershey is back to being Fall-like! Blessings!
I made the WW recipe a couple of times and it was lacking. This is such a great idea, thanks so much!
Just printed this recipe. Can’t wait to try it! Our markets offer the butternut squash already cut into those chunks…done!!
Im making another batch now. Roasting my butternut squash and onions. Smells delicious. Here’s another hint. Take one Italian Sausage out of the casing and cook it up before you put the broth in your pot. Makes an extra yummy soup!
Yvonne, I love butternut squash soup, I am saving this recipe to make soon! Pam @ Everyday Living
Yum! I have a similar recipe we are trying this week on our meal plan.
This soup just screams Fall!
Can’t wait to try it. Perhaps it will fill my individual pumpkin soup bowls I use each Thanksgiving.
What a great idea Terri!